Monday, September 27, 2010

Almost Caponata

I am always so worried about naming a dish.How can one know if it is really the authentic version? Does it need to be?

I know this caponata is not authentic, but it is the way I like it.I try to do big batches as it freezes so well. It is a go-to dish for us on busy weekday nights, it can be hot or warm, on pasta. As you serve, add good olive oil, fresh herbs, parmesan plus toasted pine nuts and this is heaven.

This will most probably be the base for my take home vegetarian lasagnas at Edgar!

4 comments:

This happened to include lots of items we already had in the house, so I've thrown it together & it's in the oven right now. (The ingredient amounts differ a bit, depending on what we had.) It already smells amaaazing, & I can't wait to eat it!

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This blog started out as a diary of what we ate at home on a daily basis. I cook everything from scratch, so it was nice to have a journal, a collection of all our recipes. In November 2010 opened Edgar, our tiny café.